Method of improving sweetness delivery of sucralose

ABSTRACT

This invention provides a method of improving the sweetness delivery profile of a sucralose-containing ingestible composition, which comprises incorporating therein DHB at a DHB:sucralose weight ratio of from about 0.01% to about 100%.

this application claims priority of U.S. provisional application No.60/091,888 filed Jul. 7, 1999.

FILED OF THE INVENTION

This invention relates to the use of 2,4-dihydroxybenzoic acid as ameans of improving the sweetness delivery profile of the sweetenersucralose.

BACKGROUND OF THE INVENTION

Sweeteners are known to impart a number of characteristics to foodincluding, without limitation, odor, flavor, mouthfeel, and aftertaste.These properties, particularly flavor and aftertaste, are well known tovary over the time of tasting, such that each temporal profile issweetener-specific (Tunaley, A., “Perceptual Characteristics ofSweeteners”, Progress in Sweeteners, T. H. Grenby, Ed. Elsevier AppliedScience, 1989)).

“Tastands” are eatable compounds that reduce or eliminate undesirabletastes in other eatables, and do so at concentrations below those atwhich their own tastes are perceptable. Known tastands, including2,4-dihydroxybenzoic acid, have been claimed to reduce or eliminateundesirable aftertastes, particularly bitter and/or metallic, ineatables containing high-intensity sweeteners. (Kurtz, et al., U.S. Pat.No. 5,637,618.) For the sake of convenience, the term “DHB” is usedherein, where appropriate, to mean 2,4-dihydroxybenzoic acid andcomestible salts thereof.

Tastands have been claimed to reduce or eliminate undesirable tastes byessentially blocking the undesirable taste interaction with the receptorsite on the taste bud, without the tastand's imparting a taste of itsown. This mechanism has been analogized to competitive inhibition withthe binding site of the receptor(s) and/or competitive inhibition withthe site(s) that influences the receptor. The tastand has been describedas directly interacting with the receptor site for the undesirabletaste, thereby preventing interaction of the undesirable taste with thetarget receptor site.

Sweeteners such as saccharin and6-methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxide potassium salt(acesulfame potassium) are commonly characterized as having bitterand/or metallic aftertastes. Products prepared with 2,4-dihydroxybenzoicacid along with these sweeteners are claimed to display reducedundesirable aftertastes. In contrast, some high-intensity sweeteners,notably sucralose(1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galacto-pyranoside)and aspartame (N-L-α-aspartyl-L-phenylalanine methyl ester), displayclean sweet tastes very similar to that of sugar (S. G. Wiet and G. A.Miller, Food Chemistry, 58(4):305-311 (1997)). In other words, thesecompounds are not characterized as having bitter or metallicaftertastes.

Still, high intensity sweeteners such as sucralose and aspartame arereported to have sweetness delivery problems, i.e., delayed onset andlingering of sweetness (S. G. Wiet, et al., J. Food Sci., 58(3):599-602,666 (1993)). These phenomena arise via mechanisms which arebiochemically distinct from those responsible for generating bitter ormetallic aftertastes in response to certain other sweeteners (C. K. Lee,Advances in Carbohydrate Chemistry and Biochemistry, 45:199-351 (1987)).

SUMMARY OF THE INVENTION

This invention provides a method of improving the sweetness deliveryprofile of a sucralose-containing ingestible composition, whichcomprises incorporating therein DHB at a DHB:sucralose weight ratio offrom about 0.01% to about 100%.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 shows the time-intensity curves for solutions of sucralose alone(Sample 1) and sucralose with added 2,4-dihydroxybenzoic acid (Sample2). The data in Table 1 (“STIME”) in the Examples below correlate withthe curves shown in this Figure. The curve parameters, as shown in theTable, are defined as follows. I_(max): maximum intensity recorded.T_(max): first time that maximum intensity was recorded. T_(end): lasttime that a non-zero intensity was recorded. T_(dec50): last time thatan intensity greater than 50% of I_(max) was recorded (i.e. the time atwhich the intensity had decreased to 50% of I_(max)). T_(dec10): same asfor T_(dec50), but at 10% of I_(max). Area: area under the curve.T_(decline): time interval from T_(max) to T_(dec10). The experimentsgiving rise to the data in this Figure and Table 1 are described inExample 1 below.

FIG. 2 shows the time-intensity curves for solutions of aspartame alone(Sample 1) and aspartame with added 2,4-dihydroxybenzoic acid added(Sample 2). The data in Table 2 (“ATIME”) in the Examples belowcorrelate with the curves shown in this Figure. These curve parameters,as shown in the Table, are defined as per those in FIG. 1. Theexperiments giving rise to the data in this Figure are described inExample 1 below.

DETAILED DESCRIPTION OF THE INVENTION

It was discovered in this invention that 2,4-dihydroxybenzoic acidalters the rate at which sucralose interacts with “desirable” sweettaste receptor sites (i.e. sites transmitting the perception ofsweetness). This finding is surprising, since the rate at which a sweetmolecule binds to such desirable sites would not be expected to bealtered by the presence of a tastand known to interact with an“undesirable” taste receptor site.

More specifically, since sucralose lacks any significant aftertaste,2,4-dihydroxybenzoic acid would not have been expected to affect theperception of its sweetness. It was found, however, that2,4-dihydroxybenzoic acid significantly reduces the length of timeduring which sucralose sweetness is perceived. It was also found that2,4-dihydroxybenzoic acid does not alter the sweetness delivery profileof aspartame, even though aspartame and sucralose share properties suchas an absence of bitter and metallic aftertastes (see Examples below).

Accordingly, this invention provides a method of improving the sweetnessdelivery profile of a sucralose-containing ingestible composition, whichcomprises incorporating therein DHB at a DHB:sucralose weight ratio offrom about 0.01% to about 100%. As used herein, “sucralose” shall mean1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside.DHB, defined above to mean 2,4-dihydroxybenzoic acid and comestiblesalts thereof, is recognized by the Flavor and Extract Manufacturer'sAssociation as safe for consumption. Comestible grade DHB is available,for example, from Aldrich Chemical Co. (Milwaukee, Wis.). Comestiblesalts of 2,4-dihydroxybenzoic acid are preferred for use in thisinvention.

The “sweetness delivery profile” of sucralose, and therefore asucralose-containing composition, includes both the time periodpreceding sweetness onset (“onset period”), and the time period duringwhich sweetness lingers (“lingering period”). Reduction in length ofeither period improves the sweetness delivery profile of asucralose-containing composition. Thus, in one embodiment of theinvention, the improvement comprises reducing the onset period. Inanother embodiment, the improvement comprises reducing the lingeringperiod. In the preferred embodiment, the improvement comprises reducingboth the onset period and the lingering period.

DHB-induced shortening of sweetness onset and lingering periods ismeasured using an aqueous solution containing only sucralose. Thissolution constitutes a simple taste system, in that it triggers onlysweetness receptors. In more complex sucralose-containing taste systems(e.g., an apple bar) that additionally trigger bitterness, sournessand/or salty receptors, DHB still reduces sweetness onset and lingeringperiods. However, in such complex systems, this DHB-induced reductionmay not be perceived as such. Rather, as shown in the Examples below,this reduction may be perceived quite generally as an increase inoverall “liking” of the sucralose-containing composition.

The ingestible composition whose sweetness delivery profile is improvedcan contain any sweetening amount of sucralose. Typically, this amountranges from about 0.002% to about 10% by total weight of the ingestiblecomposition. However, this amount can vary greatly depending on thenature of the composition being sweetened.

The amount of DHB added to the ingestible composition can be measured inrelation to the amount of sucralose present in the composition. In oneembodiment, the DHB:sucralose weight ratio is from about 0.1% to about50%. In the preferred embodiment, the DHB:sucralose weight ratio is fromabout 2% to about 10%.

The DHB:sucralose ratio ranges in this invention were determined basedon the preferred levels of DHB, and the sucralose levels generally usedin ingestible compositions. At the lowest sucralose level (about 50 ppm)and highest DHB level (about 50 ppm) envisioned in this invention, theDHB:sucralose ratio is about 1:1, i.e. about 100%. At the highestsucralose level (as seen in sucralose concentrates and syrups), andlowest DHB level envisioned in this invention, the DHB:sucralose ratiois about 1:10,000, i.e. about 0.01%. Hence, the minimum and maximumDHB:sucralose ratios provided in this invention are about 0.01% and100%, respectively.

“Incorporating” DHB into the sucralose-containing composition can beperformed at any stage of the composition's production. In oneembodiment, the incorporating occurs by combining the DHB withsucralose, and then adding the resulting mixture to other components ofthe composition. In another embodiment, DHB is added to other componentsof the composition, either before or after sucralose is added. Themethods that can be used for incorporating DHB into sucralose-containingcompositions are routine in the art, and are exemplified in the Examplesbelow.

As used herein, the term “ingestible composition” means any substanceintended for oral consumption either alone or together with anothersubstance. The ingestible composition can be intended for consumption bya human, or other animal such as livestock or domestic animal.

In one embodiment, the ingestible composition is a solid or semi-solidfood product. Solid and semi-solid food products include, but are in noway limited to, baked goods, confections, chewing gum, frostings,non-dairy toppings, gelatins, jams, processed fruit, ice milk, yogurt,breakfast cereals and snack foods. In another embodiment, the ingestiblecomposition is a beverage. Beverages include, but are in no way limitedto, fruit juices, soft drinks, tea, coffee, beverage mixes, milk drinksand alcoholic beverages.

In a further embodiment, the ingestible composition is a sweetener. Asused herein, the term “sweetener” means a composition which is notintended for oral consumption by itself, but rather is intended forconsumption together with the substance being sweetened or made sweeter.Sweeteners are typically granular in form, but can be in any othersuitable form such as powder, liquid or syrup. In one embodiment, thesweetener consists essentially of sucralose. More commonly, however, thesweetener consists essentially of sucralose and a carrier such asdextrose, lactose, maltodextrin or water. One example of this is thesweetener SPLENDA®.

The embodiments of the ingestible composition can optionally containadditional agents. For example, the ingestible composition can containcarriers such as starch, lactose and sucrose itself; bulking agents suchas maltodextrins; and adjuvants such as stabilizing agents, coloringagents and viscosity-adjusting agents.

Finally, the ingestible composition can be a pharmaceutical composition.Examples of pharmaceutical compositions include, by way of example,chewable tablets, elixirs and syrups.

Pharmaceutical compositions typically contain one or more pharmaceuticalcarriers in addition to the active ingredients. Pharmaceuticallyacceptable carriers are well known in the art and include, withoutlimitation, phosphate buffers and saline solutions. Additionally, suchcarriers may be aqueous or non-aqueous solutions, suspensions, solids,compressed solids, and emulsions. Examples of non-aqueous solvents arepropylene glycol, polyethylene glycol, vegetable oils such as olive oil,and injectable organic esters such as ethyl oleate. Aqueous carriersinclude, for example, water, alcoholic/aqueous solutions, emulsions andsuspensions, including saline and buffered media. Solid carriersinclude, for example, lactose, cellulose and maltodextrins.Preservatives and other additives may also be present, such as, forexample, antimicrobials, antioxidants, chelating agents, inert gases,flavoring and coloring agents and the like.

This invention will be better understood by reference to the Exampleswhich follow, but those skilled in the art will readily appreciate thatthese Examples are only illustrative of the invention as described morefully in the claims which follow thereafter. Additionally, throughoutthis application, various publications are cited. The disclosure ofthese publications is hereby incorporated by reference into thisapplication to describe more fully the state of the art to which thisinvention pertains.

EXAMPLE

In each of the following Examples, unless otherwise indicated, at least55 panelists were used to evaluate the samples. Two statistical testswere used to determine if the addition of DHB significantly alters thevarious taste perceptions being studied. The first, analysis of variance(also known as “ANOVA”), was used here to determine whether two datasets (i.e., with and without DHB) differ at the 95% confidence level,once any variance between individual tasters is taken into account. Thesecond, Tukey's HSD (Honestly Significant Difference) test, was alsoused here to determine whether data sets differ at the 95% confidencelevel. More specifically, Tukey's HSD test takes into account the meansquare errors which have been determined by the ANOVA test. Both theANOVA and Tukey's HSD tests are routinely used in the art.

Example 1 Sweetness Properties of Sucralose/DHB Solutions

A panel of six trained evaluators determined equally sweet levels ofsucralose, sucralose+DHB, aspartame, and aspartame+DHB, all in bottledwater. These equally sweet levels were found to be 200 ppm sucralose,190 ppm sucralose+15 ppm DHB, 550 ppm aspartame, and 535 ppmaspartame+15 ppm DHB. Previous evaluations had shown 15 ppm DHB asoptimal for taste alteration in sucralose products. Greater than 50 ppmDHB, in pure water solutions, has a slightly sweet taste and contributesto the total taste of the solution.

For sweetness time-intensity studies, room temperature equally sweetsolutions were presented to 12 trained panelists. The panelists had beenscreened for general sensory acuity and trained in general methods forsweetener assessment as well as time-intensity methods. Trainingsessions were carried out so that all panelists were conversant with themethod as well as the computerized data entry system.

For each evaluation, each panelist took 10 mls of sweetener solution inhis mouth and activated the computer timing system. Using a computermouse, the panelist rated the sweetness intensity on a line scale(ranging from “none” to “extreme”) while slowly moving the sample aroundin his mouth. After 10 seconds, the panelist swallowed the sample andcontinued to rate for sweetness. Computer timing stopped after a totalof 180 seconds.

In each session, panelists received two coded samples, with at least 10minutes rest and plain cracker and water rinse between samples.Panelists rested for at least 30 minutes between sessions. No more than3 sessions were allowed on one day. All samples were designated with arandom 3-digit code, and sample presentation order was randomized andbalanced across panelists.

The data collected by the computer were read every second, for a totalof 180 data points per tasting. Mean panelist response was calculatedfor each time data point. Analysis of variance was carried out todetermine the differences between samples. The data from these tests areshown in FIG. 1 and Table 1 (sucralose-related), and FIG. 2 and Table 2(aspartame-related).

TABLE 1 Data Set: STIME (Sucralose) Sample SE of 5% t prob Parameter 1 2Means L.S.D. (2 - tail) I_(max) 67.65 64.32 1.13 3.51 0.030+ T_(max)20.13 17.93 1.09 3.39 0.090x T_(end) 99.68 89.63 1.74 5.43 0.001+T_(dec50) 42.67 38.35 1.87 5.82 0.066x T_(dec10) 73.37 62.23 1.87 5.830.001+ Area 2435.53 2196.75 76.32 237.56 0.025+ T_(decline) 53.23 44.302.23 6.93 0.008+ Correlation Matrix (d.f. = 117) I_(max) 1.00 T_(max)−0.21 1.00 T_(end) −0.01 0.09 1.00 T_(dec50) −0.16 0.67 0.32 1.00T_(dec10) −0.17 0.29 0.67 0.60 1.00 Area 0.41 0.23 0.55 0.52 0.60 1.00T_(decline) −0.09 −0.10 0.66 0.36 0.92 0.53 1.00 I_(max) T_(max) T_(end)T_(dec50) T_(dec10) Area T_(decline) + = significant at 95% x =significant at 90%

TABLE 2 Data Set: ATIME (Aspartame) Sample SE of 5% t prob Parameter 1 2Means L.S.D. (2 - tail) I_(max) 64.35 61.54 0.70 2.16  0.008+ T_(max)19.47 19.07 1.22 3.80 0.410 T_(end) 93.61 95.26 1.81 5.62 0.265T_(dec50) 44.96 40.40 3.58 11.15 0.194 T_(dec10) 74.25 74.08 3.61 11.240.487 Area 2428.10 2293.07 103.25 321.38 0.187 T_(decline) 54.78 55.013.91 12.16 0.483 Correlation Matrix (d.f. = 141) I_(max) 1.00 T_(max)−0.20 1.00 T_(end) −0.22 0.20 1.00 T_(dec50) −0.22 0.56 0.51 1.00T_(dec10) −0.28 0.33 0.84 0.67 1.00 Area 0.24 0.38 0.68 0.75 0.73 1.00T_(decline) −0.22 −0.03 0.82 0.50 0.93 0.62 1.00 I_(max) T_(max) T_(end)T_(dec50) T_(dec10) Area T_(decline) + = significant at 95%

Example 2 Sweetness Properties of SPLENDA®/DHB Solutions

This Example illustrates the uniqueness of a SPLENDA®-sweetened solutionwith DHB in accordance with the present invention. Two solutions,equivalent in sweetness to a solution containing 10% sugar by weight,were prepared according to the formulations presented below. Themaltodextrin shown in the formulations is a carrier for sucralose in thesweetener SPLENDA®, and is controlled for here by its use in bothcontrol and DHB-containing samples.

Maltodextrin Sucralose DHB H2O (g) (g) (g) (g) SPLENDA ® Control 39.520.48 0.0  3500 SPLENDA ® w/DHB 39.52 0.48 0.12 3500 sodium salt

56 panelists received a 20 ml serving of each solution. Data wereanalyzed using Analysis of Variance and Tukey's HSD tests. Table 3summarizes the mean scores.

TABLE 3 SPLENDA ® SPLENDA ® Signif. Scale Ctrl. w/DHB Diff. 95%Sweetness 5P 2.84 3.11 NSD Acceptability Sweetness 7I 4.29 4.38 NSDOnset Sweetness 7I 4.46 4.48 NSD Intensity Aftertaste 7I 4.59 4.46 NSDIntensity Bitterness 7I 4.07 3.84 NSD Sweetness 7I 4.73 4.36 yesDuration Pleasantness 7I 3.95 4.21 NSD of Aftertaste Overall 9H 4.845.73 yes Liking Artificial/ 100P 38.33  52.05  yes Natural

Scale Note. 5P: 5 point line scale; 0=poor, 3=good, 5=excellent. 7I: 7point line scale; 0=dislike, 4=just right, 7=excellent. 9H: 9 point linescale; 0=dislike, 5 just right, 9=like extremely. 100P: 100 pointunstructured line scale; 0=artificial, 100=natural. NSD: no significantdifferences. These scales were chosen to give the most accurateassessment of potential differences for each attribute tested.

To a significant degree, the DHB-containing sample demonstrated reducedsweetness duration, more natural taste and greater overall “liking.”

Example 3 Baked Apple Bar with SPLENDA®/DHB

Recipe Using SPLENDA®

2 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon bakingsoda; 2 teaspoons ground cinnamon; 1 cup reduced-calorie margarine; ½cup egg substitute; 2 teaspoons vanilla extract; ½ cup unsweetenedapplesauce; 2 cups peeled and grated apples; and 50 g SPLENDA®.

Recipe Using SPLENDA® With DHB

2 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon bakingsoda; 2 teaspoons ground cinnamon; 1 cup reduced-calorie margarine; ½cup egg substitute; 2 teaspoons vanilla extract; ½ cup unsweetenedapplesauce; 2 cups peeled and grated apples; 50 g SPLENDA®; and 0.13 gDHB sodium salt.

The apple bars were prepared according to the following procedures.

1. Preheat oven to 350° F. Spray two 8×8×2″ metal baking pans withvegetable cooking spray. In a small bowl, stir together flour, bakingpowder, baking soda, and cinnamon. Set aside.

2. In a large mixing bowl with mixer at high speed, beat margarine,about 1 minute. Add egg substitute and vanilla and blend at high speedfor 30 seconds.

3. Add SPLENDA® low-calorie sweetener (and DHB when applicable), andbeat at medium speed until smooth (˜90 seconds). Add apple sauce, gratedapple, and flour mixture, and beat at low speed until mixed (˜45seconds).

4. Spread batter in pan and bake for 40 minutes, or until a wooden pickinserted in the center comes out clean. Cool to room temperature and cutinto bars.

The SPLENDA®-sweetened apple bars were evaluated in comparison to thesamples containing SPLENDA® with DHB. 66 panelists received a serving ofeach product, and marked their responses on a questionnaire. Data wereanalyzed using Analysis of Variance and Tukey's HSD tests. Mean scoresare shown in Table 4.

TABLE 4 SPLENDA ® SPLENDA ® Signif. Scale Ctrl. w/DHB Diff. 95%Sweetness 5P 2.92 3.31 yes Acceptability Sweetness 7I 3.45 3.86 yesOnset Sweetness 7I 3.69 4.11 yes Intensity Naturally 100P 53.1  65.5 yes Sweet Taste Aftertaste 7I 4.05 4.23 NSD Intensity Bitterness 7I 4.2 3.97 NSD Sweetness 7I 4.17 4.36 NSD Duration Pleasantness 7I 4.08 4.58yes of Aftertaste Overall 9H 5.58 6.53 yes Liking

Scale Note. 5P: 5 point line scale; 0=poor, 3=good, 5=excellent. 7I: 7point line scale; 0=dislike, 4=just right, 7=excellent. 9H: 9 point linescale; 0=dislike, 5 just right, 9=like extremely. 100: 100 point; 0=artificial, 100=natural. NSD: no significant differences.

The DHB-added sample was perceived as having a significantly fastersweetness onset than that of the control sample. The sample with DHB wassignificantly better for initial sweetness perception, sweetnessintensity, natural sweet taste, aftertaste pleasantness and overallliking. However, no significant differences were noted for bitterness,aftertaste intensity, and duration of aftertaste.

Example 4 Evaluation of DHB in Sucralose-Sweetened Colas

A. Background

Sensory research was conducted to determine the effect of DHB onsucralose-sweetened cola (220 ppm). The levels of DHB tested were 12.5,15 and 17.5 ppm.

B. Sensory Testing

Each product was evaluated twice by approximately 28 panelists. Productswere evaluated using a computerized sensory data acquisition system.Panelists were seated in individual, partitioned sensory booths tominimize their interaction with each other. Samples were presented oneat a time. Each sample was evaluated before the next sample was tasted.Sample presentation order was randomized. Panelists consumed two ouncesof refrigerated cola. After completing the evaluation of each sample,panelists were instructed to rinse their mouth thoroughly with a bite ofcracker and some bottled water.

Evaluated Attributes Attribute Scale Overall Liking 1 = Dislike; 9 =Like Sweetness Amount 1 = Lack; 7 = Abundance Sweetness Quality 1 =Poor; 5 = Excellent Rate of Sweetness 1 = Slow; 7 = Rapid Onset ColaFlavor 0 = None; 100 = Extreme Intensity Liking for 1 = Dislike; 9 =Like Cola Flavor Bitterness 1 = None; 5 = Extreme Intensity Diet/Regular0 = Diet; 100 = Regular Taste Duration of Sweet 1 = Short; 9 = LongAftertaste Duration of Cola 1 = Short; 9 = Long Flavor AftertasteDuration of Other 1 = Short; 9 = Long Aftertaste Pleasantness 1 =Unpleasant; 7 = Pleasant of Aftertaste

C. Results

The products were significantly different for only one attribute. Theduration of sweet aftertaste was significantly lower for the cola with17.5 ppm DHB (sample 4) when compared to the cola with 12.5 ppm of DHB(sample 2). There were no significant differences among products for anyof the other attributes. Quantitative data were analyzed using Analysisof Variance and Tukey's HSD Test. The data are shown in Table 5.

TABLE 5 Sensory Results (N = 55) (28 panelists; 2 replicates) Sucral.Sucral. Sucral. 220 ppm 220 ppm 220 ppm Sucral. + 12.5 + 15 ppm + 17.5Signif. 220 ppm ppm DHB DHB ppm DHB Diff. at Attribute (1) (2) (3) (4)95% Liking for 5.60 5.78 5.67 5.84 NSD Overall Product Amount of 3.984.18 4.00 3.93 NSD Sweetness Sweetness 2.49 2.73 2.78 2.73 NSD QualityRate Of 3.75 4.00 3.93 3.85 NSD Sweetness Onset Cola 49.21  49.73  49.0 47.76  NSD Flavor Intensity Liking for 5.56 5.80 5.78 5.62 NSD ColaFlavor Bitterness 1.89 1.98 1.95 1.95 NSD Intensity Diet/ 36.30  41   46.06  42.55  NSD Regular Taste Duration 4.22 4.38 4.05 3.93 Yes ofSweet (2 vs 4) Aftertaste Duration 3.64 3.87 3.80 3.78 NSD of ColaFlavor Aftertaste Duration 4.44 4.45 4.36 4.31 NSD of Other AftertastePleasant- 4.00 4.13 4.25 4.27 NSD ness of Aftertaste

Example 5 Generic Cola Sweetened with Sucralose at 220 ppm

A. Product Formula Ingredients Syrup Batch Formula water 3074.6 g colaconcentrate 39.0 g SPLENDA ® brand sweetener, 16.6 g 25% liquidconcentrate phosphoric acid, 75% 10.8 g potassium benzoate 5.0 g citricacid, anhydrous 2.0 g caffeine, anhydrous 2.0 g Total 3150.0 g

B. Preparation Procedure

(i) syrup

Add ingredients to water in the following order: potassium benzoate,SPLENDA®, phosphoric acid, citric acid, caffeine and cola concentrate.Mix thoroughly between additions.

(ii) finished beverage

Mix syrup and carbonated water (one part syrup to five parts carbonatedwater) and bottle (CO₂ level of finished beverage=3.6 volumes). Thesyrup batch makes 5 gallons of finished beverage.

What is claimed is:
 1. A method of improving the sweetness deliveryprofile of a sucralose-containing ingestible composition comprising thestep of incorporating into said composition a compound that reduces thelength of time during which sucralose sweetness is perceived, whereinsaid compound is DHB at a DHB:sucralose weight ratio of from about 0.01%to about 100%.
 2. The method of claim 1, wherein the DHB:sucraloseweight ratio is from about 0.1% to about 50%.
 3. The method of claim 2,wherein the DHB:sucralose weight ratio is from about 2% to about 10%. 4.The method of claim 1, wherein the ingestible composition is asweetener.
 5. The method of claim 4, wherein the sweetener consistsessentially of sucralose.
 6. The method of claim 5, wherein thesweetener is sucralose and a carrier.
 7. The method of claim 1, whereinthe ingestible composition is a solid or semi-solid food product.
 8. Themethod of claim 1, wherein the ingestible composition is a beverage. 9.The method of claim 1, wherein the ingestible composition is apharmaceutical composition.